Ensaladilla Rusa

Ingredients

• 1.5 lb medium waxy potatoes
• 4 whole large eggs
• 2 whole medium carrots
• 1 cup frozen peas
• ½ cup Spanish jamón serrano or quality ham, diced into small cubes
• ½ cup green Spanish olives, pitted and sliced
• ⅓ cup roasted red peppers (jarred), drained and chopped
• 1 cup whole egg mayonnaise
• 1 tbsp fresh lemon juice
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• ¼ tsp smoked paprika (pimentón)

Instructions

1. 1

   Place 4 large eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Transfer the eggs to an ice bath and let cool completely — this makes them easier to peel. Peel, chop into 1/2-inch pieces, and set aside.

2. 2

   Meanwhile, scrub 1.5 lb of medium waxy potatoes under running water to remove any dirt. Place them unpeeled in a large pot of salted cold water. Bring to a boil over high heat and cook until a knife slides through easily, about 12-15 minutes. The potatoes should be tender but still hold their shape — don't let them get mushy. Drain in a colander and let cool just until you can handle them, about 5 minutes.

3. 3

   While the potatoes are cooking, peel 2 medium carrots and cut them into 1/4-inch dice — keep the pieces small and uniform so they cook at the same rate. Add them to a small pot of boiling salted water and cook for 4 minutes until just barely tender, then drain and rinse with cold water to stop the cooking. Set aside.

4. 4

   Cook 1 cup of frozen peas according to package directions (usually 3-4 minutes in boiling water or thawed at room temperature). Drain, rinse with cold water, and set aside.

5. 5

   Once the potatoes are cool enough to handle, cut them into 1/2-inch cubes — keep the skin on for texture and nutrients. Place them in a large bowl.

6. 6

   Add the cooled carrots, peas, 0.5 cup of diced jamón serrano, 0.5 cup of sliced green olives, 0.33 cup of chopped roasted red peppers, and the chopped hard-boiled eggs to the bowl with the potatoes. Gently fold everything together with a rubber spatula — be careful not to crush the potatoes.

7. 7

   In a small bowl, whisk together 1 cup of mayonnaise, 1 tbsp of fresh lemon juice, 0.5 tsp of kosher salt, 0.25 tsp of freshly ground black pepper, and 0.25 tsp of smoked paprika. Taste and adjust seasoning if needed — the dressing should be creamy, tangy, and gently spiced.

8. 8

   Pour the dressing over the salad and fold gently until everything is evenly coated and creamy. Chill in the refrigerator for at least 30 minutes before serving — this allows the flavors to meld and makes the salad easier to scoop onto plates. The ensaladilla rusa actually tastes better after 2-4 hours in the fridge, so it's an ideal make-ahead dish.

9. 9

   Spoon the ensaladilla rusa onto chilled plates or a serving platter. Drizzle any extra dressing from the bottom of the bowl over the top, and garnish with a light sprinkle of smoked paprika and a few additional olives or a thin slice of jamón if you like. Serve cold or at room temperature as a side dish, appetizer, or light main course with crusty bread.

Tools you’ll need

• large pot
• medium pot
• small pot
• instant-read thermometer (optional, for potato doneness)
• large mixing bowl
• small mixing bowl
• colander
• whisk
• rubber spatula
• cutting board
• chef's knife
• paring knife

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